candidate preparation package cook ......candidate preparation package - january menu c 2020 v2 cook...

Candidate Preparation Package - Menu A December 2019 Professional Cook 1 Practical Assessment

Professional Cook 1 Practical Assessment Candidate Preparation Package

Menu A

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CANDIDATE PREPARATION PACKAGE

COOK 3 PRACTICAL ASSESSMENT Menu C

Candidate Preparation Package - Menu C January 2020 v2 Cook 3 Practical Assessment

Cook 3 Practical Assessment Candidate Preparation Package

Menu C

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Candidate’s Name:

Location: Date:

Included in this package: Information about the practical assessment.

Work plans to prepare your menu.

A practical assessment food supply requisition list.

Instructions: 1. Read all the information completely about the practical assessment so you are aware of the

requirements of your menu

2. Prepare your work plan for the day of the practical assessment according to the requiredcomponents

3. Gather and adjust the recipes needed to prepare your menu

4. Candidates will be given an ingredient requisition list in advance and must plan their ownmenu and recipes according to the menu criteria provided. The required proteins will beprovided.

Overview of Assessment Tasks

• You will be given a list of required menu items and asked to write your work plan.

• You will be asked to prepare, cook and present all menu items within the 4 hour time limit allocated.One serving of each item is to be served unless otherwise indicated.

• The first 2 hours of the assessment are set aside for preparation – no finished dishes may be servedduring this time.

• After the first 2 hours of preparation, dishes may be presented according to the timeline you prepared inyour work plan. Dishes must be served in the sequence of the menu. Assessors will require a minimumof 15-20 minutes between dishes being served for assessment.

• If necessary, a maximum of 30 minutes Overtime is permitted for full menu completion. Dishes servedduring this time will lose the Critical Factor marks for Timing. After Overtime, no dishes will beaccepted.

• You can expect the total time of the assessment from your arrival through clean up to be approximately6 hours.

• Safety, Sanitation, Organization, and Work Habits are assessed throughout the day.



Menu C

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What the Assessor will be looking for:

• Safe work practices are followed.

• Food safety practices are followed.

• Correct selection and use of tools and equipment.

• Appropriate following and adjusting of recipes.

• Proper selection, preparation and storage of ingredients and menu items.

• Correct techniques used for cooking/baking.

• Dishes presented (including garnishes, sauces and accompaniments) are to the industry standard andservable to the customer based on visual appeal, doneness, taste, texture, colour, portion size, etc.

Criteria to demonstrate competency

Competence in all 3 sections must be successfully demonstrated in order to pass the practical assessment.

Criteria for each section is as follows:

Section 1: Safety and Sanitation

• 5 of 5 Critical Factors must be demonstrated – (See Grading Scale – Appendix A)

o Uses safety/personal protective equipment (PPE)

o Follows safety procedures

o Correct product handling and storage

o Minimizes risk of cross contamination

o High level of personal hygiene



Menu C

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Criteria to demonstrate competency, cont.

Section 2: Organization, Technical (Prep) Skills, Cooking Technique

• A minimum 5 of 8 Critical Factors must be demonstrated – (See Grading Scale – Appendix A)

o Works in an organized manner

o Works well with others

o Demonstrates suitable knife skills

o Follows and adjusts recipes

o Minimizes wastage

o Demonstrates a variety of cooking techniques (minimum 4)

o Minimizes and rectifies faults

o Tests for appropriate degree of doneness

Section 3: Finished Products (Dishes)

• A minimum 22 of 30 Critical Factors must be demonstrated – (See Grading Scale – Appendix A)

• Each of the 5 menu items will be evaluated for the following criteria:

o Servable product – based on taste, texture, doneness, presentation, temperature, portion size, etc.

o Served within the time limit – dishes presented within the time frame and in menu sequence



Menu C

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What do I need to bring? *Come prepared with the items needed for production

Essential

• Uniform – cook’s jacket, chef’s hat, appropriate pants (checkered, black or white), apron and CSA approved footwear.

• PPE – i.e. cut resistant gloves• Small utensils and hand tools – see recommended list• Knives – see recommended list• Cloths – white kitchen towels• Work plan and menu sheets• Recipes for your menu (Hard copies)• Paper and pencil/pen for writing• Timer (Clock or Digital)

Note – small kitchen utensils and knives will not be provided at the assessment venue

Recommended knife and small tools list

• French / Chef’s knife (10” - 12”)• Paring knife• Sharpening steel• Serrated bread knife• Flexible wire whisk• Palette knife / offset spatula• Rubber spatula• Plastic dough scraper• Set of professional quality tongs• Vegetable peeler• Measuring spoons• Calibrated measuring cups• Meat thermometer• Slotted spoon• Small sieve



Menu C

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Optional items for Cook Level 2 and Level 3 only. Candidates requiring any of these items to prepare their menu may contact the assessment venue to see if the items are available for use. If not, candidates must bring their own. • Firm boning knife• Flexible filleting knife• Turning knife• Fish tweezers• Moulds or special baking dishes as required• Small food processor• Immersion blender• Food mill• Mandoline• Piping bags/tips• Wood chips for smoking• Manual ice cream maker• Other - Any special tools you may use for specialized tasks (sugar work, chocolate work, garnishes)

Supplied

• All food items• Commercial kitchen equipment, stoves and ovens• Pots and pans• Cutting boards• Prep area with sink• Refrigerator (may be shared with another candidate)• Serving plates and platters• Tasting spoons• Aluminum foil• Disposable gloves• Paper towels• Parchment paper• Plastic wrap

Prohibited

• Any outside food items or convenience products• Any additional sources of heat or cold (portable burners, refrigerators, etc.)• Internet connected devices – smartphones, tablets, computers, etc.



Menu C

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During the Assessment

You will have the opportunity to demonstrate your skills against the standards for Cook 3.

You will be able to speak with your Assessor and ask for clarification. You will also need to answer questionsthroughout the assessment. If there are any issues with equipment or ingredients during the assessment, youmust notify your Assessor immediately.

You cannot ask other candidates for assistance or information or interrupt their assessment tasks in any way.

You cannot use your cell phone during the practical assessment. If you do, your assessment may becompromised.

While you are undertaking your practical assessment, you are expected to follow personal hygiene,food safety and occupational health and safety (OH&S) requirements that apply in the workplace.This includes wearing an appropriate uniform and personal protective equipment (PPE) as required.

It is essential that you follow all your Assessor’s instructions throughout the day.

Major violations of safety or sanitation procedures may result in termination of the assessment.

Tips for Success • Practice the menu several times before attempting the practical assessment

• Employ the highest sanitation standards

• Manage your waste, do not toss your green waste before checking with assessor(s)

• Properly anchor cutting board and set your station

• Have a plan for dealing with your dirty dishes

• Set up a place to wash and sanitize properly, have dish soap, scouring pads and sanitizer

• Display your work-plan

• Organize and display your recipes

• Use single use tasting spoons

• Clean as you go, wash and sanitize properly, avoid cross contamination

• Have a seasoning tray

• Only have out what you need for the task at hand; everything else is clutter

• Keep high risk foods refrigerated at all times

• If something isn’t going as planned, stop, re-evaluate and formulate a new plan; you can still recover



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Overview of Assessment Day Arrival and Briefing Time

An Assessor will brief you on the practical tasks you will be required to complete. You will also receive any additional instructions for your assessment. Assessors will be available to answer any questions you have regarding the process. You must sign a declaration indicating that all the above has been completed

before being allowed to set up your station.

15-30 minutes

Set Up You will be allowed to set up your station and familiarize yourself with the location of kitchen

equipment. You may finalize your work plan based on the menu you have to prepare. Your Assessor will review your work plan and recipes during the assessment.

15-30 minutes

Practical Assessment Your practical assessment will commence, and you will be required to complete the

tasks specified in your menu within 4 hours. Preparation is 2 hours. Service of dishesis 2 hours.

You will need to wear an appropriate uniform and personal protective equipment (PPE)and keep all relevant personal hygiene, food safety and occupational health and safety(OH&S) issues in mind.

4 hours

Overtime (if necessary) A maximum of 30 minutes Overtime is permitted for full menu completion. Dishes

served during this time will lose the Critical Factor marks for Timing. AfterOvertime, no dishes will be accepted.

30 minutes

Clean Up Dishes will not be accepted during this time. You will be expected to clean your station

and help with any common areas to return the kitchen to the state it was in before theassessment.

30 minutes

Food / Breaks

If you require a short break during the assessment, it can be scheduled into your work plan.However, the menu still must be completed within the assigned time frame.

Bathroom breaks may be taken at any time as long as you notify the Assessor.

Meals are not provided. It is your responsibility to bring drinks, snacks or refreshmentsthat you will need. Water will be available at the venue.



Menu C

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Assessment Tasks – Menu C You must create and prepare a menu that follows the menu requirements and includes all

required ingredients.

You can only use ingredients found on the provided food supply list.

You must submit your food order and menu to the assessment venue at least 1 weekprior to your practical assessment date.

Over–ordering of ingredients will result in the loss of marks for food wastageand organization.

Category: Menu Requirements:

Specialty Soup Required Protein: Game Hen

• Prepare 1 litre consommé and a stuffed ravioli garnish• Serve 1 bowl (250 mL) consommé garnished with ravioli

Cold Appetizer (with bread)

Required Protein: Trout

• Prepare a smoked or cured cold appetizer using the required protein,served with a garnish and cold sauce and a cracker or ethnic flatbread

• Item must be served cold

Entrée Required Protein: Beef (tenderloin and short rib)

• Prepare and serve 1 plate that includes a portion of each of the requiredproteins cooked 2 different ways (tenderloin cooked mr-m; short ribprepared using a moist heat method)

• The entrée must be served with the following accompaniments:o Gnocchi or spaetzle (prepare up to 500ml, serve 1 portion)o 3 vegetables with different preparation methods (1 must be turned,

1 stuffed, and 1 puréed)o Reduction sauce - demi glace base (prepare up to 250ml, serve 1

portion)

Dessert Crepe with Poached Fruit Filling and Sugar Garnish

• Prepare a warm crepe dessert with a poached fruit filling of your choice• Serve 1 crepe with 1 portion of fruit filling and a sugar garnish

Bread Cracker or Flatbread

• Prepare a cracker or ethnic flatbread of your choice• Serve as an accompaniment to the cold appetizer course



Menu C

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CANDIDATE WORK PLANGive this sheet to the Assessor to place on your presentation areaUse this sheet to describe each item on your menu, and the service time.Ensure your recipe for each menu item is displayed for the Assessor.No dishes may be served in the first 2 hours, this time is set aside for preparation.

Candidate’s Name: Date:

Menu Item Description Service Time

Specialty Soup (with bread)

Cold Appetizer

Entrée

Dessert

Bread



Menu C

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CANDIDATE DRAFT / PRACTICE WORK PLANUse this sheet to plan your time to complete all menu items NOTE: Assessors require a minimum of 15 minutes between dishes being served for assessment

Candidate’s Name: Date:

Time am / pm

Minutes Allowed

15 min Arrival and sign declaration

15 min. Briefing and questions

30 min. Gather equipment and dishware, set up station, pre-heat oven

↓ Begin cooking (2 hours) – no dishes are served during this time 30 min

30 min

30 min

30 min

↓ Begin Service period (2 hours) – dishes are served during this time 30 min

30 min

30 min

30 min

30 min Overtime – dishes accepted but Critical Factor marks for Timing not achieved.

30 min Clean up – no dishes are accepted



Menu C

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Practical Assessment Food Supply List Candidate’s Name: Date:

REQUIRED INGREDIENTS

• These items will be provided in the amounts indicated and must be used in your menu.

• You are not required to use the entire amount of the ingredient provided, but anything not used must bestored appropriately so that it can be used for another purpose and not wasted.

• Discarding of excess ingredients (unless directed to do so by the Assessor) will result in the loss of marks forfood wastage.

Item Amount Provided Unit

Game hen, whole 1 ea

Trout, whole 1 ea

Beef tenderloin, boneless 0.200 kg

Beef short ribs 0.200 kg

ADDITIONAL INGREDIENTS

• From the following list, place the food order for your menu items and recipes.

• Food items will only be supplied in the quantities requested in addition to the required proteins.

• On occasion, product availability may require a substitution by the venue.

• Over–ordering of ingredients will result in the loss of marks for food wastage and organization.

• You must submit this form, along with your menu to the venue at least 1 week prior to the practical assessment date.

Item Amount Required Unit PROTEINS bacon kg

prawns kg

scallops kg



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Item Amount Required Unit PRODUCE

apples ea

asparagus lb

beets lb

blueberries (frozen) kg

bunch spinach bu

butternut squash (small piece) lb

cabbage (green) lb

carrots lb

cauliflower ea

celery ribs bu

cucumber ea

eggplant, Japanese lb

fennel ea

garlic, whole lb

ginger lb

green beans lb

jalapeño peppers lb

kiwi ea

leek lb

lemons ea

lettuce ea



Menu C

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Item Amount Required Unit PRODUCE, cont.

lime ea

mango ea

mushrooms, shiitake lb

mushrooms, white button lb

onions lb

oranges ea

pears ea

pepper (red, green and yellow) lb

pineapple ea

potatoes (all purpose) lb

raspberries, frozen kg

red cabbage lb

shallots lb

squash lb

strawberries kg

tomato (Cherry) lb

tomatoes (Roma) lb

turnip lb

yams lb

zucchini lb

Candidate Preparation Package - Menu C January 2020 v2Cook 3 Practical Assessment


Menu C

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Item Amount Required Unit DAIRY

butter unsalted lbs

cheese - Blue kg

cheese - Cheddar kg

cheese - Emmental kg

cheese - Parmesan grated kg

cream (light) L

cream (whipping) L

eggs (large) ea

goat cheese kg

milk (2%) L

sour cream L

yogurt L

STOCKS & SAUCES

brown stock L

chicken stock L

espagnole / demi-glace L

vegetable stock L

fish stock L

HERBS FRESH

basil lb

chives bu



Menu C

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Item Amount Required Unit HERBS FRESH, cont.

cilantro bu

mint lb

parsley bu

rosemary lb

tarragon lb

thyme lb

HERBS/SPICES - DRY

assorted dry herbs/spices

OILS

canola L

olive L

sesame L

VINEGARS

apple cider vinegar L

balsamic L

rice L

wine (red) L

wine (white) L

LIQUOR

brandy L

Madeira L

wine (red) L

wine (white) L



Menu C

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Item Amount Required Unit DRY GOODS

almond paste kg

almonds – slivered kg

almonds (blanched whole) kg

apricot glaze kg

apricot jam kg

baking powder kg

baking soda kg

barley kg

bread crumb kg

capers ml

chocolate chips kg

cocoa powder kg

coconut milk L

coconut, medium kg

cornmeal kg

cornstarch kg

couverture (dark) kg

couverture (white) kg

cranberries (dried) kg

cream of tartar kg

dijon (grainy) L



Menu C

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Item Amount Required Unit DRY GOODS, cont.

dijon (regular) L

espresso, regular kg

filo pastry kg

flour (all purpose) kg

flour (bread) kg

flour (pastry/cake) kg

gelatin leaves ea

green tea bags

hazelnuts (whole) kg

honey liquid kg

horseradish, prepared L

icing sugar kg

lentils, green kg

maple syrup L

mayonnaise L

nori ea

oats, rolled kg

olives (black) kg

olives (green) kg



Menu C

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Item Amount Required Unit DRY GOODS, cont.

orzo kg

panko crumbs kg

raisins kg

rice – long grain kg

rice (arborio) kg

rice (converted) kg

rice (short grain) kg

rice noodles kg

sambal oelek L

soy sauce L

sugar (brown) kg

sugar (white) kg

sundried tomatoes kg

Tabasco ea (142 ml)

tomato paste ea

vanilla extract (imitation) L

wasabi powder kg

wonton wrappers pkg (50)

Worcestershire sauce L

yeast (dry) kg

GRADING SCALE for PROFESSIONAL COOK PRACTICAL ASSESSMENTS Level 1 Level 2 Level 3

Page 1 of 3 Grading Scale - Professional Cook Practical Assessments– Levels 1-2-3 January 2020 v2

Critical Factors Excellent Good Satisfactory Borderline Unacceptable Accompaniments • Complement and enhance main

item• No improvements suggested

• Complement main item• Some minor adjustments may be

recommended

• Quality acceptable, but does notcomplement main item

• Some adjustments recommendedbut not critical

• Quality lacking, but still servable• Adjustments definitely needed

• Detracts from other items on plate• Item would be sent back

Balance • Perfect balance between items onplate

• No improvements suggested

• Good balance between items onplate

• Some minor adjustments may berecommended

• Overall balance between items onplate acceptable.

• Minor number of components onplate need adjustment

• Major components on plate areslightly tough or too firm or soft,but still servable

• Some products on plate inedible• Unpleasant texture, would be sent

back

Baking (Colour)

• Perfectly even colour and sheen• No improvements suggested

• Even colour• Some minor adjustments may be

recommended

• Mostly even colour• Minor adjustments are

recommended

• Pale or dark, but not under done orburnt

• Adjustments definitely needed

• Burnt or extremely pale• Not sellable or edible

Baking (Size/Shape)

• Perfect size and shape, as perrecipe


• Even size and shape• May be slightly larger or smaller

than recipe yield

• Slightly inconsistent size and shape• Within range of recipe yield

• Uneven size and shape• Still within servable range

• Shape and size unacceptable• Too small or large to serve

Consistency (Soup)

• Perfect texture and viscosity• Degreased perfectly• Ideal amount and quality of garnish• No improvements suggested

• Overall good texture and viscosity• Mostly degreased, is suitable• Reasonable amount of garnish;

garnish good quality• Some minor adjustments may be

recommended

• Texture or viscosity needsadjustment

• Degreased somewhat, could use alittle more.

• Lacking or too much garnish, butgarnish still good quality

• Texture and viscositydefinitely needs adjustment

• Marginally degreased,• Garnish lacking or of poor quality,

but still servable

• Unpleasant texture or viscosity• Degreased poorly or not at all• Garnish inedible• Would be sent back

Cooking Technique

• Cooking techniquesdemonstrated properly

• Regular monitoring of food withsuperior results

• Cooking techniquesdemonstrated properly

• Regular monitoring of food withexpected results

• Cooking techniques generallydemonstrated properly, but maylack production speed

• Occasional monitoring of foodwith small minor errors inresults

• Cooking techniques not alwaysdemonstrated properly, orlacking production speed

• Food not monitored whilecooking, but still results in aservable product

• Techniques not demonstrated ordemonstrated incorrectly withmajor faults in outcome

• Food not monitored whilecooking resulting in a non- servable product

Doneness • All components cooked perfectly• No improvements suggested

• Most components cooked to idealdoneness


• Minor components slightly over orundercooked

• Some adjustments arerecommended, but not critical

• Major components somewhat overor undercooked, but still moist andtender


• Items extremely over orundercooked

• Item would be sent back• Food safety concern with doneness

Note: Any Borderline or Unacceptable mark selected for a Critical Factor will not be included when calculating the final mark.



Critical Factors Excellent Good Satisfactory Borderline Unacceptable Organization • Well-constructed work plan

• Organized station, no clutter• Timelines accurate and followed

• Well-constructed work plan• Organized station, minimal clutter• Timelines mostly accurate and

followed

• Basic work plan• Generally organized station, some

clutter• Timelines somewhat accurate and

followed

• No work plan• Some disorganization and clutter on

station• Timelines not followed, but tasks

still completed within requiredparameters

• No work plan• Completely disorganized station and

loss of composure

Presentation /MenuRequirementsMet

• Presented appropriately• Portion sizes perfect• Menu requirements accurately met• Ideal balance of shapes and colours• No improvements suggested

• Plate attractively presented• Portion size within recommended

range• Menu requirements mostly met• Range of shapes and colours• Some minor adjustments may be

recommended

• Plates clean, not sloppy• Portion sizes need some

adjustment, but minor• Menu requirements are just met• May be lacking some colour• Some minor adjustments are

recommended

• Plates lacking visual interest orcolour

• Portion sizes too large or small• Menu requirements under

acceptable level.• Somewhat difficult to eat

• Extremely sloppy plates• Unappealing colour (grey, burnt,

etc.)• Portion sizes far too large or small• Menu requirements not evident at

all

Protein • Perfect doneness and tenderness• No improvements suggested

• Doneness close to accurate, but notperfect


• Slightly over or undercooked• Some adjustments are

recommended but not critical

• Somewhat over or undercooked,but still moist and tender


• Extremely over or undercooked• Plate would be sent back

Safety • Exceptional safety practices• Calm and organized throughout the

day• Any hazards addressed immediately

• Strong safety practices• Calm and organized throughout the

day• Any hazards addressed in a timely

manner

• Generally strong safety practices• Generally calm and organized

throughout the day• Any hazards addressed, but not

always in the timeliest manner

• Some questionable safety practicesor minor infractions

• No major safety risks or hazards• Any hazards addressed, but not

always in the timeliest manner

• Questionable safety practices• Major safety risk or hazard• Hazards not addressed

Sanitation • Exceptional sanitation practices• No errors of any kind• All food stored and handled

appropriately

• Consistent sanitation practices• Occasional minor errors, but not

presenting any risk• All food stored and handled

appropriately

• Consistent sanitation practices• Occasional minor errors, but not

presenting any risk• Most food stored and handled

appropriately, but any errors not tothe point of presenting risk

• Inconsistent sanitation practices• Occasional errors, but not

presenting any risk• Most food stored and handled

appropriately, but any errors not tothe point of presenting risk

• Poor sanitation practices• Major food safety risk or hazard• Food cross contaminated and not

servable

Sauce • Exceptional body and texture• Complements and enhances main

item• No improvements suggested

• Good body and texture• Complements main item• Some minor adjustments may be

recommended

• Reasonable body and texture• Marginally complements main item• Some adjustments are

recommended, but not critical

• Quality lacking, but still servable• Does not complement main item• Adjustments definitely needed

• Detracts from other items on plate• Plate would be sent back




Critical Factors Excellent Good Satisfactory Borderline Unacceptable Starch • Perfect doneness and texture

• Complements and enhances mainitem


• Slightly over or undercooked• Texture not quite perfect• Complements main item• Some minor adjustments may be

recommended

• Slightly over or undercooked• Texture needs adjustments• Marginally complements main item• Some adjustments are


• Somewhat over or undercooked• Quality lacking, but still servable• Does not complement main item• Adjustments definitely needed

• Extremely over or undercooked• Detracts from other items on plate• Plate would be sent back

Taste • Outstanding flavour• No improvements suggested

• Overall pleasant flavour• Minor improvements suggested

• Flavour needs some enhancement• Neutral flavour; somewhat bland

• Highly over or under seasoned, butnot to the extent that it would besent back

• Too spicy or salty for some tastes

• Far over or under seasoned• Unpleasant flavour or smell

Technical Skills • Higher level of skill for program level• Accurate and even knife work• Efficient use of ingredients

• Expected level of skill for programlevel

• Accurate and even knife work• Efficient use of ingredients

• Average level of skill for programlevel

• Mostly accurate and even knifework, but may lack productionspeed

• Generally good use of ingredients,but some waste

• Below average level of skill forprogram level

• Some inaccurate or uneven knifework; may lack production speed

• Minor errors in recipe outcome orexcessive waste

• Skills not demonstrated or very poorskill level demonstrated

• Major errors in recipe outcome orextreme waste

Temperature • All food items on plate at idealtemperature

• Serving dishes at appropriatetemperature (hot plates for hotfood, cold plates for cold food)

• Food on plate at appropriatetemperature

• Serving dishes may need minoradjustments to temperature (toohot or cold)

• Food on plate mostly atadequate temperature

• Serving dishes do need minoradjustments to temperature

• Food a bit too cool or warm• Hot food on cold dishes; cold food

on hot dishes• Adjustments definitely needed

• Food served at incorrecttemperature

• Plates too hot to touch

Texture • Perfect texture and balancebetween items on plate


• Overall good texture of majorcomponents


• Minor number of components onthe plate need adjustments

• Some minor adjustments arerecommended

• Major components on the plateslightly tough or too firm or soft,but still servable

• Some products on plate inedible• Unpleasant texture, would be sent

back

Timing • Items presented in menu order andwithin 5 minutes of candidate workplan

• Items presented in menu order andwithin 30 minutes of candidatework plan

•

• Items presented in menu order; more than 30 minutes of candidate work plan, but within 2 hour time limit

• Item(s) presented during the30 minute overtime

• Loses the Critical Factor for Timing

• Item(s) presented after the 30minute overtime, or notpresented at all

Vegetables • Perfect doneness, colour andtenderness

• Complements and enhances mainitem

• All cuts meet the specifications• No improvements suggested

• Slightly over or undercooked• Complements main item• Most cuts meet the specifications• Some minor adjustments may be

recommended

• Somewhat over or undercooked• Marginally complements main item• Some cuts done to specifications• Some adjustments are


• Over or undercooked• Quality lacking, but still servable• Very few cuts made to specifications• Adjustments definitely needed

• Extremely over or undercooked• Not cut to specifications• Detracts from other items on plate• Plate would be sent back


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